Ricotta and peach crepes

You will probably see from my posts that I don’t bake a lot. The reason for that is I am not the cake, cookie, biscuit type of person. If I had to chose between a savory dish and piece of perfect cake, I would take the savory dish. 100% of the time.

But this doesn’t mean I don’t eat any sweets. I just simply like other types. I love trifles, crepes, meringue roulade, layered creamy, fruity pots with caramel, chocolate, whipped cream, etc…. 🙂  And these are the kinds of desserts I make when we have dinner guests.

Now that summer is in full swing, the market is overloaded with peach and nectarine. They are not my favorite fruits, but this year they are AMAZING! Farmers at the market told me that this is the result of a cooler winter and the fruits are really great this year. They are just as good as the ones I remember from Hungary. Juicy and sweet with a touch of tartness.

Peach is really good poached, grilled, baked and matches perfectly with almond, ricotta, farmers cheese, lemon, mint. So you can come up with many things that involve these ingredients. I chose one for you which is really simple and if you listen to my advice on how to, you can make a really flavorful and balanced dessert.

The dessert will have 3 components. Crepes, peach in syrup, lemon scented ricotta.



ingredients (makes 12 small ones)

  • 1 egg
  • 1 cup full fat milk
  • 2 tbsp sparkling water
  • 1/2 cup flour (approximate, depends on many things. mix in just as much to get cream thickness
  • pinch of salt
  • 2 tsp sugar
  • 1 tbs melted butter


Mix egg, milk, sparkling water. Add sifted flour. Adjust amount to get the thickness of cream. Season with salt and sugar. Put in the fridge for at least 3-4 hours, better overnight. Take batter out of the fridge 30 minutes before starting to make crepes. Before starting to make crepes add 1 tbsp of melted butter, give it a last stir. If you find it is too thick add a bit of sparkling water.



ingredients ( for 12 small crepes )

  • 4 bigger, ripe but not too soft peaches, halved and pitted.
  • 1/2 cup and 2 tbsp raw cane sugar
  • 1 tsp almond extract
  • water
  • juice of half of a lemon


Put peaches in a pot in a single layer. Try and use just as big of a pot so that the peaches can take up all the space. Otherwise you will need way too much more water and sugar. Add water, sugar and almond extract and lemon juice. Bring to a boil. Do not cover! Cook on low heat until peaches cooked but will not fall into pieces. Take peaches out and continue to cook the syrup so it can get thicker. Cook until it has thickness of cream. Put peaches back in the pot, add some mint springs and lemon verbena if you have it and let it cool.




  • 2 egg yolks
  • 3 tbsp sugar
  • 15 oz ricotta at room temp (1/2kg tehenturo – for Hungarians)
  • 2 tsp vanilla extract
  • zest of 1 lemon
  • 1 tsp lemon juice


Mix egg yolks with sugar until fully dissolved and lightens up in color and grows a bit of volume. Add ricotta, vanilla, lemon zest and juice and mix with a fork thoroughly. Keep it in the fridge if you don’t use it immediately.

Assemble the crepes

Put 1-2 tsp of ricotta on one quarter of the crepe. Add a few slices of peach. Fold into half and half again, so you get the triangle shape. Try one, to see how much filling you like. I find that one crepe needs a little bit less than half of a peach.

To serve drizzle some syrup over the crepe, sprinkle with chopped mint and toasted, chopped almond. Almond is a must!!!!







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